Bring 2 quarts water, with 1 Tablespoon salt added, to boil. Add 3 carrots, 2 stalks
celery, l parsley root, and 1 leek (or 1 onion) - all vegetables diced, plus 1 cup fresh
or frozen peas. Cook on low heat 20 minutes then add 2 cups cauliflower, broken up into
flowerlets, and 1 cup peeled, diced potatoes and cook about 15 minutes longer, or until
all vegetables are tender.
Fork-blend 3/4 to 1 cup sour cream with 3 Tablespoons flour, dilute with 1 cup soup,
stirring until smooth, then add to soup pot. Simmer briefly, salt & pepper to taste,
and just before serving, garnish with 1 Tablespoon chopped dill.